shortcrust pastry dough
Shortcrust pastry, basic dough for pies and cookies
Shortcrust pastry is a basic crust pastry, suitable for baked desserts: cookies, pies, tartlets and many other delights. It must be worked little and quickly otherwise the heat of the hands can compromise its goodness. Always remember to put it back in the fridge before using it. There are many variations of shortcrust pastry, being in fact an ancient dough with more than a thousand years of history, it has been transformed over time and each pastry chef keeps the secrets of the personalized version. This is Nonna Claudia’s recipe, successfully tried countless times.
- 650g 00 flour
- 250g butter
- 250g sugar
- 3 whole eggs
- 1 organic orange zest
On a pastry board, pour the flour and make a fountain*
In the center of the fountain put the sugar, break the eggs and grate the orange zest over all the flour
- The orange must be organic and well washed and dried.
- The orange can be grated directly on the flour.
- If you want a truly excellent shortcrust pastry, knead it the day before, so it doesn’t break during processing.
- This is a hard shortcrust pastry, if you need a soft shortcrust pastry, add a pinch of baking soda or a sachet of baking powder to the dough.
- *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- It can be kept for three to four days in the fridge, always covered with a cloth or film.
- The shortcrust pastry can be stored in the freezer for a few months.
- Pastry board or bowl
- Strainer or sieve